60 Minute Walnut Muffins
Combine 1 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat water, milk and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make stiff batter. Spoon into 24 greased or paper lined 2-1/2-inch muffin pan cups. (Muffin cups should be half full). Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Sprinkle with Walnut Topping.
Ingredients
Dough:
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
- 1 teaspoon salt
- 1/2 cup water
- 3/4 cup milk
- 1/4 cup butter OR margarine
- 1 egg
Walnut Topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup chopped walnuts
- 1/4 cup butter OR margarine, cut into pieces
- 1-1/2 teaspoons ground cinnamon
Powdered Sugar Glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
Method
Combine 1 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat water, milk and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make stiff batter.
Spoon into 24 greased or paper lined 2-1/2-inch muffin pan cups. (Muffin cups should be half full). Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Sprinkle with Walnut Topping.
Bake at 375°F for 25 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze.
Walnut Topping: Combine brown sugar, flour, walnuts, butter and cinnamon. Stir to blend.
Powdered Sugar Glaze: Stir together powdered sugar and enough milk to reach desired consistency.
